Campers

>> What to Bring:
Campers should pack a few layers of farm appropriate clothing and sturdy, waterproof, footwear that can be hosed off. If you want us to purchase boots for you in advance, contact us and we'll have them waiting for you. Bring rain gear if the weather is bad, as we will be out in the fields. Cooks feel free to bring your knives but we'll have plenty on-site. You will be provided with food and a bed, sheets, and towel.

A typical day at camp might include several of these activities:

>> Morning Chores:
Every Camper stays in the farmhouse of a real, working farm and accompanies the farmer on some morning chores.

>> All About Eggs at Flying Pigs Farm:
Meet the chickens, fill the feeders, collect the eggs, learn what to look for in a fresh egg, scramble some ups, and drink locally grown coffee (just kidding.)

>> Dairy Direct at Battenkill Valley Creamery:
Inspect the cows and see how their milk is bottled just yards from the udder. Do a comparative milk tasting and learn the impact of reduced pumping, gentle pasteurization, and see the effects of homogenization. Learn how the price of milk is set and taste some ice cream.

>> Getting It There with Basis: Farm to Chef:
Discuss distribution issues with "Basis-Farm to Chef," leaders. What portion of the food bill is for fuel? How is food stored between the farm and the restaurant? What is the future for local food distribution? How can it be better?

>> Rare Breed Pork at Flying Pigs Farm:
Learn the difference between a heritage breed and a rare breed, discuss the thickness of back fat, and scald-and-scrape vs. skinning. Herd the pigs to new pasture and eye the Ossabaws.

>> Breaking It Down:
We'll tour Eagle Bridge Custom Meats and see how butchering happens on a regional scale. From the cutting table to the sausage stuffer to the smoker we'll get the low down on the break down.

>> Lingo:
What does it all mean? Grass-Fed, Pastured, Organic, Grain-finished, Free-Range. Learn how to speak the language so that you can make informed purchasing decisions.

>> Local Food Required Local Farms:
A discussion with American Farmland Trust about how the cost of land contributes to the cost of food in the Northeast. Learn why we are losing our best and most productive soils at a rate of two acres, every minute of every day, and, learn what we can do about it. Discuss how new farmers can gain access to farmland.

>> Counting Sheep at Dancing Ewe Farm:
Identify the signs of good pasture and learn how the season influences cheese. Try your hand at cheese making.

>> To Kunik and beyond, the art of goat cheese from Nettle Meadow:
Will a goat really eat anything? How does an animals diet effect its milk? Eat some cheese.

>> Chicken Little: Tour of "The Garden of Spices" New York State Certified Poultry Processing Facility
Pasture raised chickens are the gold standard for roasters and a classic on any menu. Reminiscent of Thomas Keller and the rabbits, we'll choose chickens to slaughter, scald, pluck, and prepare for dinner.

>> The Sweet Life: Maple Syrup at Mapleland Farms:
Taste the differences between grades of maple syrup and learn why the burn temperature of maple sugar makes for great barbecue. Cane sugar is so over.

>> New York State wine around the fire and a sky full of stars you can actually see!